2 garlic cloves, chop
a knob of ginger (about the size of a plump, round cherry tomato)
4 spring onions (white to light green parts only, reserve the green tops for garnish)
1 birds eye chilli (optional)
1 tbs neutral oil
500g chicken thigh mince (pork is nice too)
3 tbs brown sugar
2 tbs fish sauce
Lime to serve

Serve with rice, noodles or finely chopped cabbage or iceberg lettuce, cucumbers or whatever veggies you have on hand.

Additions - if you feel like it, you could also add some lemongrass or lime leaves at the garlic and ginger stage.

Finely chop 2 garlic cloves, a knob of ginger (about the size of a plump, round cherry tomato), and 4 spring onions (white to light green parts only, reserve the green tops for garnish). I usually blitz these together in a small food processor to save time. If I’m not making it for the kids, I’d add a red chili here too.

Heat 1 tbsp of oil in a wok or frying pan, then add the garlic, ginger, and spring onion mix. Cook for a few minutes until soft and fragrant. Add 500g of mince – chicken thigh it our family favourite, breaking it up in the pan. Cook until the mince turns white, and any liquid has evaporated.

Add 3 tbsp of brown sugar and 2 tbsp of fish sauce. Toss to coat, then let it sizzle and caramelise for a few minutes. You’ll see the sugars forming a caramel around the edges. Toss again and continue to cook, stirring every few minutes, until the mince is sticky and dark (about 5-8 minutes).

Serve over rice or noodles, topped with the reserved green parts of the spring onions, chili, and a squeeze of lime. We usually pair it with whatever veggies we have on hand – cabbage, iceberg lettuce, cucumber, and broccoli are most common. I like to dress the veggies/salad in lime juice for balance. If you feel like it, you could also add some lemongrass or lime leaves at the garlic and ginger stage.